Piña Colada Tart

The great taste of a tropical drink is displayed in a to-die-for dessert.

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/4

cup sugar

1/4

cup cornstarch

1

cup canned cream of coconut (not coconut milk)

1

cup whole milk

2

egg yolks

1

tablespoon butter or margarine

2

tablespoons dark rum or 1 1/2 teaspoons rum extract

1

can (20 oz) sliced pineapple, drained, slices cut in half

1/4

cup apricot jam

1

tablespoon dark rum or orange juice

2

tablespoons coconut, toasted*

Directions

1Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom. Press in bottom and up side of pan. Trim edge if necessary. Prick with fork. Bake 9 to 11 minutes or until lightly browned. Cool on wire rack.